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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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Currently being tested for casein...hoping that will come back fine so dairy can be had eventually. I have limited calcium and i really don't want to have to take supplements. I do have one i bought but haven't taken it. Most leafy greens are high in sals...thing is i was having broccoli (high in sals) and chewing gum (almost everyday and also high) a lot during that time and this pain would only hit me once a month. Weirdest thing. Not sure what caused it. But another thing I cut out was rice chex so i dunno if that could have been a culprit too/instead? SO right now..i'm eating boiled potatoes...lean ground beef...black beans....going to re-introduce cabbage next and then hopefully garlic...brussel sprouts....etc We'll see where it takes me as all those are low. Eventually i will work up to moderate sals...if i'm ok with that i'll try broccoli again. This will take a while but if i can get to broccoli again...eat it for a month and not get pains then i'll be at a loss for what was causing the pain unless something in rice chex didn't agree? I also have not re-introduced garbanzo beans yet but black beans don't bother me.

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Unfortunately the first half of my journey gluten free i never stuck to whole foods..i was eating amy's until september etc....so...it's been hard figuring out what my issues are suddenly.

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I can't eat rice chex either (dunno why) and no legumes of any kind, black, garbanzo or green, or lentils or split peas (or green). No corn, no soy, no nightshades, no lemon. We just have to figure out what works for us. :)

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Mold could be making you sick. If the air vent isn't cleaned then the dust you are breathing in can make you sick. I have found that if there is mold somewhere that I breath in, it makes me very sick.

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I don't think it's very common for there to be gluten in laundry detergent. Shampoo and soaps are another matter - I bring my own. 

 

I look for hotels with kitchens, or vacation condos. I am not comfortable eating out very much unless it's at a dedicated gluten-free restaurant. 

 

I bring a roll of tin foil and line any  baking sheets or whatnot before using. The first thing I do when I arrive is re-wash all the dishes and utensils. I don't use the toaster at all. If there are plastic or wooden utensils, I don't use those either. 

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    • These are all low in fermentable carbs, but limit amounts to see what is tolerated (for us, 2 tortillas, two biscuits, one sandwich round) and don't load up on lots of baked goods in a day  I try to limit it to one baked good per day   Tortilla/ flat bread:  http://comfybelly.com/2013/04/tortillas-and-a-book-giveaway/#.WScABoFOmEc Sandwich Rounds (good with peanut butter): http://comfybelly.com/2013/08/sandwich-rounds-using-almond-flour/#.WScAm4FOmEc Biscuit (these are amazing. Make them sweet and serve with strawberries and coconut cream, savory and make sausage sandwiches, etc): http://healthyindulgences.net/2008/08/easy-low-carb-gluten-free-biscuits/
    • Thank you so much for sharing... we struggle with my daughters diet but it has only been 10 months so we are still learning the ropes. 
    • Also want to say that a lot of gluten free  recipes are not good for SIBO- too many starches. Also large quantities of almond flour or coconut flour have too much fermentable fibers so be careful with Paleo/SCD recipes too.  It's a bit of a balancing act in what you make and how much is eaten (that's why I like fast Tract- you can qualify things and it works).
    • My daughter is now 11 and we are finally on top of her SIBO (since she was 8).  Diet is super important. I know it's hard with kids, but a diet low in fermentable carbs is key. Especially when SIBO appears to be chronic.  I suggest looking into the Fast Tract Diet. There is a book and an app. Using glycemic index, fiber, and total carbs, the diet tells you the fermentation potential of different foods. There is a point system. The goal is to keep your fermentation potential points between 20-30 per day when you are experiencing SIBO symptoms, and then slowly increase to 40 points for the long term maintenance.  It is important to note that Fast Tract is not strictly gluten free. So you have to choose that yourself.  This system has worked very well for my daughter.  She also takes Atrantil daily and her GI at U of C suggested once a month going on a preventative herbal antibiotic.  Honestly, this is the best she has felt in years. Avoiding gluten is key...this is the other part of the equation. Incidentally, since gluten affects her nervous system, I think it has affected her motility, hence the SIBO.  So, diet is important and kids are difficult. Avoiding most grains is important since they are super high in fermentable carbs. BUT, there are some grains that are lower in fermentable carbs that help:  Jasmine Rice (cook in water like pasta and drain. Do not use left over because cooling causes resistant starches to form and that is aweful for SIBO).  Also mashed Red Potatoes (soak in salt water for 30 minutes to get most starch out, then rinse well, boil, drain, mash.  Again don't cool and reheat because of resistant starch). I have a terrific biscuit recipe and tortilla/flat bread recipe that I can post too. 
    • I hear ya. I spend all day in the bathroom *thinking* something's going to happen. lol  
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